Eggplant Parmigiana

Name: Eggplant Parmigiana
Prep time: 20 min
Cook time: 60 min
Yield: 2 servings
Cuisine: Spanish
Ingredients: 1 large eggplant; Homemade tomato sauce; 1 large tomato; Mozzarella cheese; Oregano; Salt; Extra virgin olive oil

Vegetables

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This eggplant parmigiana recipe is my way of bringing an Italian classic to the table with everyday ingredients: eggplant, homemade tomato sauce, fresh tomato, mozzarella, and oregano. I love that layering of tender vegetables with melted cheese and the bright flavour of tomato. The homemade sauce makes all the difference, without any need for extra fuss.

If you're wondering how to make eggplant parmigiana, here is my personal take, designed for two people. It takes 20 minutes to prep and 60 minutes in the oven, so I like to save it for a day when you can cook at a relaxed pace and truly enjoy a warm veggie and cheese dish.

If you'd like to keep cooking with eggplant, try my Eggplant cannelloni and these Eggplant and cheese meatballs, two wonderful ways to mix up your menu.

Prep: 20 minCook: 60 minServes: 2

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Ingredients

Here are the ingredients you need for 1-2 servings

1 large eggplant
Homemade tomato sauce
1 large tomato
Mozzarella cheese
Oregano
Salt
Extra virgin olive oil

Step by step

Method

1Preheat the oven to 180 degrees.
2Wash and slice the eggplant lengthwise, keeping the stem intact to form a fan.
3Season with salt and let it rest for 10 minutes to sweat out any bitterness.
4After 10 minutes, pat the slices dry with paper towels to absorb all the moisture.
5Spread homemade tomato sauce between the layers.
6Stuff with tomato slices and cheese to taste.
7Season with salt, oregano, and a drizzle of olive oil.
8Bake for approximately 60 minutes.
9Our EGGPLANT PARMIGIANA is ready to enjoy!

Note

1Baking time will depend on the size of your eggplant, how thick you slice it, and your oven. Every oven is a little different.

Frequently asked questions

Can you freeze eggplant parmigiana?

Yes, once cooked and completely cooled, you can freeze it in individual portions in airtight containers. Thaw it in the fridge and reheat thoroughly before serving; keep in mind the eggplant may be slightly softer and release a bit of liquid.

Can I replace the mozzarella with another cheese?

Yes, you can use any good melting cheese like Gouda or Emmental, though it will alter the flavour profile. If you use fresh mozzarella, drain it well beforehand so it doesn't release too much liquid.

Is this parmigiana recipe gluten-free?

The ingredients listed don't include flour or breadcrumbs, so you can easily make it gluten-free. If cooking for someone with celiac disease, check the labels on the cheese and any packaged ingredients and take care to avoid cross-contamination.